Description
A delicious and festive breakfast dish that combines the flavors of gingerbread with a fluffy Dutch baby pancake.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 3 large eggs
- 1/4 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- Powdered sugar for dusting
- Maple syrup for serving
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, whisk together the flour, milk, eggs, brown sugar, ginger, cinnamon, nutmeg, and salt until smooth.
- In a cast-iron skillet, melt the butter over medium heat.
- Pour the batter into the skillet and transfer it to the preheated oven.
- Bake for 20-25 minutes, or until the pancake is puffed and golden brown.
- Remove from the oven, dust with powdered sugar, and serve with maple syrup.
Notes
- For a spicier flavor, add more ginger or cinnamon.
- This pancake is best served immediately after baking.
- Can be topped with fresh fruit or whipped cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Gingerbread, Dutch Baby, Pancake, Breakfast, Festive